1lb lean ground beef
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 15oz can whole kernel corn, drained
1 15oz can black beans, rinsed
1 10oz can of Rotel tomatoes with green chiles
3 cups chicken low sodium broth
½ tsp salt
¼ tsp ground pepper
1 tbsp Sriracha
2 cups shredded cheese (I used 4 cheese Mexican)
Green onions, chopped
In a large skillet, over medium high heat, brown the ground beef until no longer pink and breaking it up as it cooks into small pieces.
Add the onion, garlic and red bell pepper, and cook until the pepper is tender.
Turn the heat to low and add the orzo. Stir to combine. Stir in the taco seasoning, Rotel tomatoes, and chicken broth.
Add the corn and black beans. Season with salt, pepper and Sriracha. Cook uncovered for 10 to 12 minutes or until the liquid is absorbed and the orzo is tender; Stirring occasionally.
Add the cheese and stir to combine. Garnish with green onions before serving.
Serve with chopped fresh tomatoes, sliced black olives, sour cream, and cilantro.
Biscuits or cornbread go well with this recipe.